Mrs. Bart’s Grape Jelly Meatballs
2 lb. ground beef
1 large onion
1 slightly beaten egg
Salt to taste
Mix all of the above and shape into small meatballs
Drop (uncooked) into a sauce of:
1 bottle chili sauce
½ large jar grape jelly
1 tbsp. bottled lemon juice
Simmer until the meatballs are fully cooked.
Yields 50-60 meatballs
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Bacon Omelet
2 tbsp. butter
1 dozen eggs
¾ C. sour cream
¾ C. whipping cream
¼ tsp. salt
½ tsp pepper
5 strips of bacon cooked and crumbled up OR
1 jar real bacon bits
¾ C. shredded cheese of your choice
2 tsp. parsley flakes
Preheat over to 325 degrees.
Melt the butter and pour into a 9X9 inch pan.
Make sure that the butter covers the bottom of the pan.
In a large mixing bowl combine and mix beaten eggs, sour cream, whipping cream, salt and pepper.
Put 1 tbsp. bacon bits and pour the rest into the mixture along with the cheese.
Pour into the 9X9 inch pan and bake for 45 minutes or until the egg mixture is set.
Sprinkle the remaining bacon bit and the parsley over the egg.
Serves 10 – 12 people.
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Manicotti
Cheese filling –
½ lb. mozzarella cheese (diced)
2 lb. ricotta cheese
2 eggs
½ C. parmesan cheese
Salt, pepper, parsley to taste.
Mix thoroughly.
Meat filling-
1 ½ lb. ground beef (browned), or sausage
2 jars spaghetti sauce
Simmer for 15 minutes
Season with salt, pepper, and parsley to taste.
Cook shells for 8 to 10 minutes. Do not over cook.
Drain and cool the shells.
Stuff shells with the cheese mixture.
Place the shells in a greased 9 X 9 inch pan.
Cover with the meat sauce.
Cover with shredded mozzarella and bake for 30 minutes.
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Lasagna
1 lb. box of lasagna
1 lb. sausage
Slices of pepperoni
3 (10.5 oz.) jars spaghetti sauce
Oregano to taste (about 2 tsp)
1 lb. ricotta cheese
8 oz. mozzarella cheese
4 eggs
Brown the sausage and add to the spaghetti sauce.
Simmer for 15 minutes.
Boil the lasagna according to package instructions.
Mix the cheeses, eggs, and oregano.
In a large baking pan layer as follows:
¼ of the sauce
¼ of the noodles
pepperoni
¼ of the cheese
Repeat until all of the ingredients are piled high in the pan.
Bake at 375 for 40 minutes.
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Cheesy Tacos
1 lb. ground beef
1 tbsp. butter
1 C. chopped onion
16 oz. can of whole tomatoes (do not drain)
6 oz. can tomato paste
1 tsp. salt
½ tsp. sugar
2 tsp. chili powder
1/4 tsp hot sauce
8 oz. shredded cheese of your choice
16 taco shells
Shredded lettuces, tomatoes, sour cream etc. for toppings
Brown the beef in the melted butter.
Add the onions and sauté for about 5 minutes.
Drain and return to pan.
Add tomatoes, tomato paste, salt, chili powder, and hot pepper sauce.
Reduce heat and simmer gently, uncovered for 20 – 30 minutes.
Stir occasionally to break-up the tomatoes.
Heat the taco shells for a few minutes to bring out their flavor.
Place some shredded cheese in the bottom of the taco shell and cover with the hot beef mixture.
Cover with the toppings of your choice .
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Easy Low-Cost Italian Sandwich Casserole
1 loaf sliced of bread
1 8oz. package of mozzarella cheese
1 ½ lb. hamburger
1 jar meatless spaghetti sauce
1 package of American cheese slices
2 eggs
1 ½ C. milk
Parmesan cheese
Grease an 11 X 14 inch pan.
Spread 6 slice of bread on the bottom of the pan.
Cover the bread with 1 8oz. package of mozzarella cheese.
Brown and drain the hamburger, mix with the meatless spaghetti sauce, and spread over the bread and cheese.
Cover with slices of American cheese.
Place another layer of bread slices on top.
Mix together the milk and beaten eggs and pour over the bread slices.
Sprinkle with Parmesan cheese.
Bake at 375 for 30-40 minutes or until lightly browned.
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Swedish Meat Balls
¾ Lb. ground beef
¾ C. dried bread crumbs
¼ C. minced onion
¾ tsp. corn starch
1/8 tsp. all spice
1 egg slightly beaten
¾ C. whole milk
1 ¼ tsp. salt
¼ C. extra virgin olive oil
3 Tbs. flour
2 C. beef stock
1 C. Burgundy wine
Pepper to taste
In a large mixing bowl combine ground beef, breadcrumbs, onion, cornstarch, allspice, egg, milk and ¾ tsp. salt.
Shape into 30 small meatballs using a teaspoonful of mixture for each.
Heat a small amount of oil in a skillet and brown meatballs, a few at a time.
Save meatballs in a large shallow pan.
Prepare the sauce as follows:
Blend flour and the left over oil from the skillet.
Stir in the beef stock, Burgundy and remaining salt.
Cook, stirring all the time, until smooth.
Pour over meatballs, cover and simmer for 30 minutes.
Serve over rice or noodles.